Chicken stock or bone broth - Maria Schwab

Roast one whole chicken - let cool and debone. Enjoy the meat for dinner, then save and collect the bones from several times.

Place the bones in a stockpot filled with at least 4 quarts of purified water and 2 Tbsp of apple cider vinegar or any other mild vinegar. Bring to a boil and turn off and let rest for 1 hour. I add discarded eggshells for more calcium.

While the concoction is resting, chop up 3-5 ribs of celery, 2-4 carrots, and 1-3 onions.

When the timer goes off, add the veggies to the stock and bring to a boil. Skim off the scum or froth.

Have the stockpot on heat low enough to cause some movement in the liquid. We don't want a rolling boil.

Cook uncovered for a cumulative time of 6-24 hours. SO turn off and turn on your stove. Remember to bring to a boil after you have left the stock on the stove for a while.

Skim and discard any additional scum or froth.

Chop and add your parsley or other aromatics about 10 minutes before completion. Let cool in stockpot then pour through a sieve and place in jars.

Place in fridge to finish cooling, then place in freezer.

Important: Always leave at least 2 inches at the top of the jar for expansion during freezing.

Stock will be goo in the fridge for at least 5-7 days and in the freezer, it will last for at least 6 months or longer. When defrosted, bring to a boil and then use.

Winter Vegetable Soup - Courtney Homer

(Sorry about the lack of photos)

2 Leeks; cleaned and chopped
2 lg Onions; chopped
6 Carrots; chopped
1 bunch Watercress; chopped (if desired)
1/4 lb Butter, unsalted
4 lg Tomato; blanched, chopped
2 large potatoes peeled and chopped
1/2 c Mushrooms; sliced
1/2 c Cream, heavy
Salt; to taste
Pepper, black; to taste
Pepper, white; to taste

In a large saucepan, combine the butter, leeks, carrots, onions, potato, and spices. Cover with water and simmer until the vegetables are tender.

When vegetables are tender, place 3/4 of the contents of the saucepan into a blender and puree until creamy (or use an immersion blender - this is my preferred method. Just be sure to leave some chunks). Pour contents back into the saucepan.

Add cream, chopped tomatoes, mushrooms. Season to taste with salt, black pepper and white pepper. Simmer about 5 more minutes.  Add watercress just before serving.

**Notes: This is a forgiving recipe, so play with it. I like a few more mushrooms so probably add close to a cup. The original recipe calls for twice the amount of butter, so do what tastes good to you.

Sweet Potato, Peach, Cashew Bake - Darcy Reese

Ingredients:
1/2 cup packed brown sugar
1/3 cup broken cashew pieces
1/2 tsp salt
1/4 tsp ground ginger
2 lbs sweet potatoes cooked, peeled, and cut crosswise into thick pieces
1 (8 oz) can peach slices, well drained
3 Tbsp butter
Optional: ground cinnamon, ground allspice, minced orange peel, peach preserves

Directions:
Combine brown sugar, cashews, salt, and ginger.

In 10x6x2-inch baking dish, layer half the sweet potatoes, half the peach slices, and half the brown sugar mixture. Repeat layers. Dot with butter.

Bake, covered, at 350 for 30 minutes. Uncover and bake mixture about 10 minutes longer. Spoon brown sugar syrup over before serving (or top with marshmallows)

Jook - Darcy Reese

Ingredients:
1/2 cup rice (not quick-cooking)
3-4 cups water (may use vegetable/chicken broth)
2 pieces chicken breast or turkey meat pulled off the bones - great for leftovers!
1 Tbsp garlic, minced
1 Tbsp ginger, minced
1 Tbsp oyster sauce
1 Tbsp soy sauce
dash pepper
Optional: 2 Tbsp scallions, chopped; shiitake mushrooms, julienned; sesame oil

Directions:
Rice cooker - Dump all ingredients (except garnishes) into rice cooker. Turn it on and stir occasionally, until congee is smooth and no longer grainy.

Stovetop - Combine all ingredients (except garnishes) in a medium saucepan. Bring to a boil over medium head then turn down and let simmer until water has been absorbed.

Add more water/broth if necessary (for both methods)

Sprinkle with black/white pepper, a few drops of sesame oil, and chopped scallions just before serving.

Orange Rolls - Amanda Frost

Ingredients:
Rolls -
4 1/2 cups flour
3 tsp salt
2 Tbsp yeast
1/4 cup warm water
3 eggs
1 cup hot water
1/2 cup sugar
1/2 cup shortening (I always use butter)

Orange filling -
1/3 cup melted butter
2/3 cup sugar
2 Tbsp juice from an orange
Grated rind from one orange

Directions:
Dissolve years in warm water.
In separate bowls combine:
     Bowl 1: shortening, sugar, HOT water
     Bowl 2: beat eggs
     Bowl 3: stir flour together with salt
Make a little dent in the middle of the flour mixture and add all other ingredients. Mix with a spoon. Cover with plastic wrap and allow to rise 1 1/2 hours. Punch down. Cover and place in fridge overnight.

The next day...
Mix orange filling ingredients. Roll dough into large rectangle. Spread on filling. Roll up, seal the edges, and cut with dental floss (like cinnamon rolls). Place in greased muffin tins. Cover with plastic wrap (sprayed with pan) and a cloth. Let rise about 3 hours. Bake at 350 for 10-12 minutes.

Swiss Green Beans - Dani Lloyd

Ingredients:
2 Tbsp butter
2 Tbsp flour
1 tsp salt
1/4 tsp pepper
1/4 cup minced onion
1 tsp sugar
1 cup sour cream
4 cups French cut green beans, cooked and drained
2 cups grated swiss cheese
1/2 cup corn flake crumbs

Directions:
Melt butter in a large saucepan. Saute onion until clear. Add flour, salt, pepper, and sugar. Stir in sour cream and stir until smooth. Increase heat to medium. Cook until sauce is bubbly and thickened, stirring constantly. Remove from heat.

Fold green beans into sour cream sauce; spread in greased 9x9-inch baking dish or casserole dish. Sprinkle cheese evenly over green bean mixture. Top with corn flake crumbs. Bake at 400 for about 20 minutes until heated through.

Yam Casserole - Elayna Carter

Ingredients:
1 1/4 cup flour
1 1/4 cup brown sugar
1 1/4 cup oats
2 1/2 tsp cinnamon
3/4 cup margarine
3 20-oz can yams, drained
1 package cranberries
1 1/2 cup mini marshmallows

Directions:
Mix flour, brown sugar, oats, cinnamon. Cut in butter. Cut yams into smaller pieces if they seem too large. Mix in about 1 1/4 cups of oat mixture. Mix in cranberries. Put in 9x13 pan (plus a smaller one). Evenly sprinkle the rest of the oats mixture on top. Bake at 350 for 40 minutes. Cover with marshmallows and broil for a few moments.